Learn how to freeze green beans so you can enjoy their fresh flavor all year long! With options for freezing blanched or unblanched (yes, really!) and tips for preventing freezer burn, you’ll never settle for mushy, tasteless green beans again.
Freezing Fresh Green Beans to enjoy all year!
Green beans are often on the menu in my home. I love when summer comes around and I can pick fresh green beans straight from my garden! To avoid wasting these delicious veggies, I’ve tested a few ways to freeze them to enjoy their fresh flavor all year long.
My frozen green beans never turn out mushy or bland because I’ve perfected my freezing technique. It’s the addition of salt to the water during the blanching process that helps preserve their texture and flavor. But, if you prefer unblanched green beans, I have a method for freezing those too! Just follow my simple steps and you’ll have delicious green beans ready for any recipe, no matter the season.
How to Blanch Green Beans for Freezing
Blanching is my preferred way to freeze green beans because it helps preserve their color, texture, and flavor. They’re also less likely to get freezer burn this way. Blanching is super simple and only requires a few extra steps.
Here’s how to do it:
- Wash your green beans and pat them dry.
- Trim off the stem ends and remove any tough strings.
- You can keep your green beans whole or cut them to size. I usually cut mine into bite-sized pieces. This means I can easily add them to recipes straight from the freezer.
- Bring a pot of salted water to a rolling boil. For every gallon of water, add 1-2 tablespoons of salt.
- Add your green beans to the boiling water. You may need to do them in batches to prevent overcrowding (depending on the size of your pot).
- Boil the green beans for 2-3 minutes.
- While the beans are boiling, prepare a bowl of ice water. Fill the bowl with enough ice and water to submerge your green beans fully.
- After 2-3 minutes, drain the green beans and immediately transfer them to the ice water bath. This stops the cooking process and helps keep them crisp.
- Let the green beans sit in the ice water for 3 minutes.
- Drain them well and pat them dry.
- Spread the green beans on a baking sheet lined with parchment paper. Don’t let them touch each other, otherwise they will freeze together in a clump.
- Place the baking sheet in the freezer for 1-2 hours, or until the green beans are frozen solid.
- Once they’re frozen, transfer the green beans into airtight containers or freezer bags. Label and date them for future reference.
How Long to Blanch Green Beans for Freezing
Thicker beans will need slightly longer than thinner beans. 2-3 minutes is a good rule of thumb for medium-large green beans. If you’re using really thin or delicate beans, 2 minutes is usually enough.
Blanching is commonly known as the ‘best way’ to freeze green beans, and I do agree! It stops the enzyme activity in the beans, which prevents them from further ripening and changing their texture in the freezer. This means they’ll usually last longer in the freezer, too.
But, I’ve also frozen raw green beans without blanching them, and they still turn out pretty good. I’ll cover exactly how to do that in the next section.
How to Freeze Green Beans Without Blanching
While I do recommend blanching green beans before freezing, it’s possible to freeze them without blanching. We all have those busy days where we just don’t have the time, and that’s okay! I’ve frozen unblanched green beans before and they still turned out fine.
Here’s how to freeze fresh green beans without blanching:
- Wash and trim the green beans as usual. Pat them dry with a paper towel.
- Cut them into bite-sized pieces, if desired.
- Lay the green beans on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 1-2 hours, or until the green beans are frozen solid.
- Transfer the green beans to airtight containers or freezer bags. Label and date them for future use.
It’s completely up to you whether or not you blanch your green beans before freezing. If you have the time, I recommend blanching to avoid potential freezer burn and unwanted texture changes. But if not, freezing them raw is a good alternative and they’ll still be delicious when cooked later on!
Tips for Freezing Green Beans
I’ve frozen many green beans over the years and learned a few tips and tricks along the way. Here are some things to keep in mind when freezing green beans (blanched or not!):
- Choose fresh, high-quality green beans for freezing. Avoid using any that are overripe or have visible signs of damage.
- Flash-freezing on a baking sheet before transferring to containers will help prevent the green beans from sticking together in clumps.
- Remove as much air as possible from the containers or freezer bags before sealing to avoid freezer burn.
- Patting the green beans dry before freezing can also help minimize any freezer burn.
- Label and date your frozen green beans to know how long they’ve been in the freezer.
- Blanched green beans are best used within 8-12 months. Unblanched green beans should be used within 3-4 months. They’re still safe to eat after that, but they’re more likely to become soggy and watery.
How to thaw Frozen Green Beans
There’s no need to thaw frozen green beans before cooking. You can just add them directly to your favorite recipes and cook as usual. They’re perfect for quick and easy meals or side dishes!
However, if you do want to thaw them first, here’s how:
- Thaw in the fridge overnight: Place the frozen green beans in a container or bowl and leave them in the fridge to thaw.
- Quick-thaw in cold water: Place the frozen green beans in a sealed bag and submerge them in cold water for 30 minutes to an hour. Change the water every 30 minutes to keep it cold.
- Microwave thawing: If you’re in a rush, use the defrost setting on your microwave. Stir the green beans halfway through to ensure even thawing and be careful not to cook them accidentally!
Just note that thawing green beans can make them slightly more watery and lose some crispness. I’ve always had the best results by cooking them directly from frozen.
How to Use Frozen Green Beans
I can’t think of any recipes that don’t go well with green beans. They’re such an easy and versatile ingredient to have on hand, and cooking green beans is super simple. I’ve added them to stir-fries, stews, soups, casseroles, and my family’s favorite pasta dishes!
Here are a few recipes to use your frozen green beans in:
- Green beans with bacon and onion
- Instant Pot green beans
- Green bean casserole from scratch
- Veggie medley
- Ham casserole
- Chicken and stuffing bake
- Stovetop frozen green beans
- Broccoli chicken rice casserole
- Pasta Primavera
Freezing Green Beans FAQs
Yes, you can freeze fully cooked green beans. They’ll likely be softer and not as green in color once they’re thawed and reheated, but they’ll still be fine to eat!
Blanching is the best way to keep your green beans nice and crisp. The quick blanching method helps stop the enzymes from breaking down the beans, which can cause a mushy texture.
Oh no! There are a few reasons why your frozen green beans may have turned out soggy:
– Overcooking during blanching: We only need to blanch our green beans for 2-3 minutes before freezing. Overcooking them during the blanching process can cause a softer texture once reheated.
– Not drying them completely before freezing: Any excess water left on the green beans can turn into ice crystals and make them soggy once thawed.
– Thawing before cooking: If you let your frozen green beans thaw before cooking, they can release moisture and become soggy. It’s best to cook them straight from frozen for the best texture.
You don’t have to, but I always add 1-2 tablespoons of salt to every gallon of water when blanching green beans. It helps to enhance the flavor and preserve the color of the beans.
I personally spread out my green beans on a baking sheet lined with parchment paper and freeze them for an hour or two. This stops them from clumping together in the freezer bag. Once they’re partially frozen, I transfer them into a freezer-safe bag and squeeze out any excess air before sealing it. Always pat the green beans dry before freezing to minimize excess moisture.
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